Highwood Crossing - Recipe Ideas

Pumpkin Waffles
1 cup Highwood Crossing Muffin Mix
1⁄2 teaspoon Cinnamon
1 Egg
2/3 cup Milk
1/3 cup Pumpkin puree
1/2 cup Brown sugar
1 tablespoon Oil
1⁄2 teaspoon Vanilla
2 Apples (skin on), sliced
1⁄2 cup Apple juice

In a large bowl, stir together Highwood Crossing Muffin Mix, and cinnamon. In separate bowl, whisk together eggs, milk, puree, 1⁄4 cup sugar, oil and vanilla. Pour wet ingredients over dry ingredients and stir until moistened.

Heat waffle maker; using 1⁄2 cup batter per waffle, cook according to manufacturers instructions.

Meanwhile, in non stick skillet, cook apples and remaining sugar over medium high heat for about 3 minutes or until tender. Pour in the apple juice; cook, stirring for 2 minutes or until syrupy and softened. Spoon over waffles. Makes 8 waffles.

Fruit Cobbler
Mix below ingredients in a 9x 13 pan:

7-8 cups Peaches, plums, pears or apples sliced and pitted
1/2 cup Sugar

Prepare topping in bowl:
1 1/4 cup Highwood Crossing Flaxseed Muffin and Pancake Mix
3 tablespoons Sugar
1/2 teaspoon Cinnamon
2 - 4 tablespoons Highwood Crossing Canola oil
1 Egg
3/4 cup Milk

Mix dry ingredients. Add liquid ingredients and stir until a lumpy batter forms.Spoon topping over fruit and bake in a 350 degree F oven for 30 minutes or until topping is golden. Makes 5-6 servings. Serve with yogurt, whipped cream or ice cream if desired. Leftovers are great for breakfast!

Mix the following in a large bowl:

2 Eggs
2/3 cup Brown sugar
1/4 cup Highwood Crossing Canola oil
3/4 cup Orange or pineapple juice or pineapple tidbits

In a separate bowl, mix:

1 cup Highwood Crossing Flaxseed Muffin and Pancake Mix
2 teaspoons Cinnamon
1 1/2 cups Carrots, finely grated
3 tablespoons minced candied ginger (optional)

Mix wet with dry ingredients and pour into a greased 8x8 pan. Bake at 325 degrees F for 30-35 minutes. When cool frost with cream cheese icing (1/2 cup or 4 oz. cream cheese and 3/4 cup icing sugar well blended). Refrigerate after serving.

3 Apples, peeled
2 tablespoons Highwood Crossing Canola oil
1⁄2 cup Brown sugar
1⁄2 teaspoon Cinnamon

1 Egg
1/2 cup Highwood Crossing Muffin and Pancake Mix
1/2 cup Milk

Preheat oven to 350 F.

Saute fruit in oil, sugar & cinnamon for about 10 minutes or until soft. Place in 8x8 pan or pie plate or cast iron pan. Beat egg Muffin and Pancake mix and milk until well blended and pour on top of fruit. Bake 35 minutes. Serve in wedges and dust with icing sugar.

5-6 cups Chopped fresh and frozen fruit
1 cup Highwood Crossing Granola
1⁄4 cup Highwood Crossing Muffin and Pancake Mix
1 teaspoon Cinnamon
1/3 cup Packed brown sugar
3 tablespoons Highwood Crossing Canola oil

Preheat oven to 375 F. Place fruit in 8x8 pan, pie plate or cast iron fry pan. Mix remaining ingredients in a bowl and top fruit. Lightly mix into fruit. Bake 40 - 45 minutes.

5-6 cups Chopped fresh or frozen fruit
2/3 cup Highwood Crossing Oat Flakes
1/3 cup Highwood Crossing Muffin and Pancake mix
3⁄4 cup Packed brown sugar
1 teaspoon Cinnamon
1⁄4 cup Highwood Crossing Canola oil

Place fruit in 8x8, pie plate or cast iron pan. Combine remaining ingredients. Sprinkle over fruit and bake at 375 F for 40 - 45 minutes.

1⁄2 cup Brown sugar
1⁄2 cup Buttermilk
1 large Egg
3 tablespoons Highwood Crossing Canola oil
1 1⁄4 cup Highwood Crossing Muffin and Pancake Mix
3⁄4 cup Ground flax seed
1 cup Mashed banana, pumpkin or applesauce

In a large bowl, combine sugar, buttermilk ,egg and oil and whisk until smooth. In another bowl combine muffin mix and ground flax seed. Add dry to wet ingredients and stir just to mix. Add bananas and blend together quickly. Do not overmix. Oil and flour an 8-inch (1.5 L) loaf pan. Pour in batter and bake in pre-heated oven at 350 F for 40 – 50 minutes, until a toothpick inserted in centre of loaf comes out clean. Turn loaf out of pan onto a rack to cool. Makes 1 loaf.

This is a healthy version of a banana bread recipe. Increase sugar to 3⁄4 cup if desired. Feel free to add 1⁄2 cup chopped walnuts, dates, prunes, chocolate chips or dried cranberries.

1⁄2 cup Milk
2 tablespoons Highwood Crossing Canola oil
1⁄2 cup Sugar
1 Egg
1 teaspoon Vanilla
1 cup Highwood Crossing Muffin and Pancake Mix
2 Apples, peeled and chopped

Combine all ingredients well in a large bowl except for the chopped apples. Spread batter in a greased 8 x 8 pan and top with apples. Sprinkle with 1⁄4 cup lemon or cinnamon sugar (1/4 t. lemon or cinnamon in 1⁄4 c. sugar) and/or sliced almonds or leave plain. Bake in 350 degree oven for 35-40 minutes.

3⁄4 cup Ground flaxseed
3⁄4 cup Oat bran
1 1/3 cup Buttermilk
2 3⁄4 cup Highwood Crossing Muffin and Pancake mix
1⁄2 cup Brown sugar
1⁄2 teaspoon Cinnamon
1 cup Chopped dates or puree
3⁄4 cup Blackstrap molasses
1/3 cup Highwood Crossing Canola oil
1 Egg, beaten
1 1⁄2 teaspoon Vanilla

In large bowl mix dry ingredients. Stir in dates. Add remaining ingredients and mix until just combined. Bake 375 degrees in greased muffin tins for about 25 minutes or until tops are firm to touch.